Ratatouille

This is a wonderful summer meal.  Especially in the August/September time frame because all of the ingredients are in season!  I made this in my thermal cooker from Saratoga Jack's.  My recipe is really big and I hope you enjoy!

Ingredients
1/4-1/2 cup olive oil, plus more as needed
3 cups small diced yellow onion (or any kind of onion you have on hand)
2-4 teaspoons minced garlic 
4 cups medium diced eggplant, skin on
1 teaspoon fresh thyme leaves (or 2-4 tsp dehydrated)
2 cups diced green bell peppers (or any sweet pepper..I used Biscayne the first time)
2 cups diced red bell peppers (or any sweet pepper)
2 cups diced zucchini squash (or any summer squash) 

2 cups diced yellow squash (or any summer squash)
3 cups peeled, seeded and chopped tomatoes (or 2 cans of diced tomatoes)
2 tablespoons thinly sliced fresh basil leaves (or 2 TBS dehydrated)
2 tablespoons chopped fresh parsley leaves (or 2 TBS dehydrated)
Salt and freshly ground black pepper (if you like pepper)

Directions:

• Place thermal cooker on stove over medium heat and add the olive oil.
• Once hot, add the onions and garlic to the pan.
• Cook the onions, stirring occasionally, until they are transparent and lightly caramelized, around 5 to 7 minutes.
• Add the eggplant and thyme to the pan and continue to cook stirring occasionally, until the eggplant is partially cooked. (around 5 minutes)
• Add the peppers, zucchini, and squash and cook for 2-3 minutes. 
• Add the tomatoes, basil, parsley, and salt and pepper, to taste, water to the level of the veggies and boil for 2-3 minutes. Leave in thermal cooker for 4-8 hours.   
• Stir well after opening to mix veggies and serve either hot or at room temperature over rice or over pasta. 
• You can make the rice in your thermal cooker or you can make your pasta and have the ratatouille ready to serve over it.

Quinoa Patties

2 cups Quinoa prepared in 4 cups water (boiled)
1 1/2 cup carrot grated
1 1/2 cup summer squash/zucchini grated
1 cup prepared lentils (optional)
1/2 cup almond butter
1/2 cup rice milk/soy milk/etc
2 TBS lemon juice
1 tsp dill weed
2 tsp salt
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 cup flour (any that you prefer)

Combine ingredients up to the almond butter.  Mix other ingredients in a 2 cup measuring cup and add to the solid mixture.  If it seems too dry you can add a little liquid 1 TBS at a time. 

I used an ice cream scoop to make the same size patties and shaped into rounds on the griddle.  You could use some oil to kind of fry them, but I just had them on low heat on the griddle (Like 220?) and waited for them to be cooked on one side and then of course flipped them over. 

Use these like you would any sandwich middle.  These freeze great, be sure to put wax paper between them.  This is a large batch, because we like to freeze the leftovers.

7 layer dip

Yep, this is a dinner at my house! 

Ideas are:

Refried beans
black beans
salsa
meat or taco filling/rice
salsa
cheese
olives
lettuce
avocados/guacamole
tomatoes
onions
green peppers
sour cream

We serve this up with chips.  I put the refried beans in the bottom and then we enjoy whatever toppings I have on hand.  It is fast, it is tasty and it is great for hot days!

Lovely Lentil Taco Filling!

I love this recipe for taco filling, a layer in 7 layer dip and all kinds of other taco-ish foods :) 

3/4 cups dry lentils
3/4 cups brown rice (I have used white as well--but use less water)
4 cups water
4 tsp-TBS (to taste) veggie bouillon (I use either my own or Better Than Bouillon)
2 tsp chili powder
1 tsp cumin
1 tsp onion powder
1 tsp garlic powder

Bring the water to a boil.  Add the lentils and let cook 10 minutes, then add the rest of the ingredients.  Wait until it is all at a boil and reduce heat to low.  Place lid on and simmer for 45-50 minutes more. 

You can also do this in a crockpot on low for 6-8 hours.  I can't wait to try this in my Saratoga Jack's thermal cooker!

Garlic Oil

This is something we use for ear aches, viruses, coughs and all kinds of other ailments in our family.  We try to always have some on hand!  You can add mullein for an extra punch as well. 

 ½ cup crushed garlic

 ½ cup olive oil

Mix thoroughly.

Add another ¼ cup olive oil

Let stand 10 days on sunny windowsill.

Strain on day 10.

You can use the garlic that as in the oil as a condiment if you like. 

You can decanter after that to get the last little bits out.   2 tsp garlic oil equals about 1 fresh clove.

Onion Cough Syrup

1 cup chopped raw onion. 

Cover with honey (about ½ cup)

Simmer on low heat (so your honey stays raw) until onions have dissolved into bits…this can take up to 20 minutes.  Cover the pot to lesson evaporation of nutrients.  This can be diluted.  You can strain it, but I usually don’t, because I am always for whatever is fastest.  They sink to the bottom and I don’t mind them when they come up.  You can take this as needed or up to once every half an hour in 1 tsp doses for children and 1 TBS for children 10 years and older.

 

You can easily add:

1 tsp clove (whole or powdered) for pain relief

1-2 TBS comfrey root or slippery elm (powdered or chopped) for additional lung support

1-2 TBS chopped fresh ginger root OR 1 tsp dried ginger root powder for better circulation, warmth and effectiveness of the syrup…as we go through the rest of the herbs you will be able to decipher what will be best for your own situation.  You can always add more than one herb, but you will want to make sure that you don’t use more than 2 TBS total of any combination.  This syrup is also a great tonic and can be taken daily